Dish of the week

The Secret Taste of The Valencian Paella

Spain is known for great Mediterranean delicacies, but did you know that one of them started out with rats? The Paella, which is a rice dish prepared traditionally in the Province of Valencia has come a long way from its humble beginnings. And no, it’s not made with rats any longer.

The Full Story

From Rats to Rabits, Valencia is Wild

Valencia’s paella began as a hearty field-worker meal, cooked over marsh fires in a wide, shallow pan. Early recipes mixed local rice with garden beans, tomatoes, snails—and even the occasional marsh rat (the rata de marjal of El Albufera) to stretch scarce resources. As farms grew, rabbit and chicken replaced rodents, and saffron’s golden hue became paella’s signature touch.

Why It’s Special

• Socarrat: That thin, crunchy layer of toasted rice at the bottom? Valencians call it the socarrat—the prized “golden crust” that locks in smoky, caramelized flavor.

• Slow-Cooked Flavor: Traditional paella cooks over an open flame for depth, but a stovetop does the trick at home.

• Simple, Local Ingredients: Just rice, stock, meat (rabbit/chicken), beans, tomato, saffron—and plenty of olive oil.

How To Prepare a Valencian Paella?

The Modern Paella

Here’s your quick “Valencian Paella” Recipe

Ingredients

• 3 Tbsp olive oil

• 300 g chicken and/or rabbit pieces

• 1 ripe tomato, chopped

• 1 handful each green beans & lima beans (or frozen peas)

• ½ tsp sweet paprika, pinch of salt

• 4 cups chicken stock (or water)

• 8–10 saffron threads (soaked in 2 Tbsp warm stock)

• 350 g Bomba or other short-grain rice

• Lemon wedges & fresh rosemary, to garnish

Preperation

1. Brown the meat: Heat a large paella pan (or wide skillet) over medium-high heat. Add the olive oil, then sear the chicken and rabbit pieces until golden-brown. Turn them to brown all sides. Move the meat to the edges of the pan.

2. Saute vegetables: In the now-empty center of the pan, add garlic (if using) and chopped tomato. Sprinkle in the paprika and stir briefly so it doesn’t burn. Sauté until the tomato breaks down into a thick sofrito sauce. Then stir the beans and lima beans into the mix.

3. Add liquid: Pour in the stock (or water) around the pan, bringing it to a boil. Scrape up any browned bits from the bottom. Add the saffron threads (with a little soaking liquid) and a generous pinch of salt. Return the meat to the pan. Simmer gently for 30–40 minutes to make a rich broth, stirring occasionally.

4. Stir in rice: Check the broth level. The volume of water should be roughly twice the volume of rice you plan to add. When the broth is ready, add the rice and gently shake the pan to evenly distribute it. Do not stir from here on! Turn the heat down to medium-low and let the paella simmer uncovered. Let the rice absorb the liquid (about 15–20 minutes). Tilt and jiggle the pan occasionally to keep the rice even. If the rice isn’t tender at the 20-minute mark, add a splash more stock and continue cooking.

5. Rest and serve: When the rice is done, remove the pan from heat. Cover it loosely with a clean kitchen towel and let it sit for 5–10 minutes. This helps the flavors settle and the grains finish cooking.

6. Enjoy the socarrat: Finally, remove the towel and serve straight from the pan. A critical tip: scrape the bottom for the socarrat (the crunchy toasted layer) – Valencians say it has the most intense flavor . Garnish with lemon wedges and fresh rosemary.

Grab A Bite

Not In The Mood To Cook?

If that sounds like too much work, skip the stovetop—and as a thank-you to our subscribers, enjoy an exclusive offer at a fantastic paella spot near you!

Eat Local